Hello everyone! I really appreciate this forum as a newly diagnosed DHer. This post might be a little long but I want to give you a brief history with my question. I am still suffering from the itchy, burning, blistering rash and would appreciate some input and advice from those more experienced!
Before the rash I ate a low-gluten diet (not on purpose, just didn't eat a lot of refined flours and processed food, but still ate whole grains (oats, barley, etc) and things like soy sauce. The rash appeared right around the christmas holiday when I was eating cookies and candies a lot. I have been gluten free for a little over 6 weeks and have worked hard to be 100% but recently found out my chapstick is not gluten-free (vitamin e is the only ingredient I can guess? I called the company and they said the chapstick contains gluten) and once accidentally ate a few corn chips that had soy sauce listed in the ingredients. I went through my laundry detergent, shampoo, soaps, etc and are all gluten-free now. My rash got much better after about 3 weeks on the diet but then flared up horribly about a week and a half ago. I am not on any dapsone and would like to let this run its course as much as possible assuming it will be over soon with the gluten free diet. I know that this flare up might just be part of becoming gluten-free and am okay with that, but want to check in with others about the process of becoming gluten-free...
My question is about our kitchen. My husband is not celiac and is careful to clean up all bread crumbs and we have our own butter dishes, etc to avoid contamination and I don't use the toaster. We don't have any plasticware in our kitchen, but I have heard a few in the forums say they had to replace all their pots and pans, dishes, utensils, etc to be truly gluten-free. Can others please relate their experiences with that? Is it truly EVERYTHING in the kitchen? We recently got married and most of our kitchen stuff is pretty new : ( So, is it just wooden cutting boards and utensils or even my cast iron pans?
Also, my husband has offered to banish all gluten from the kitchen, have others found this necessary? He eats gluten in the form of toast, the occasional beer, and packaged snack foods.
Thank you for reading this and offering any input!